Ancho Chile Pumpkin Pie with Zesty Lime Whipped Cream
Heather Baird
This pie requires a single pie crust. If you’d like to make the decorative cut-outs as I did, you’ll need two crusts. You can use two refrigerated pie crusts, or find my favorite butter pie crust at this link. Bake the cut-outs on a parchment lined sheet at 350°F for 12-15 minutes. After they cool, use them to decorate the pie.
Press the pie crust into a 9-inch pie pan so that it conforms to the shape of the pan. Flute the edges. Line the pastry with aluminum foil and fill 2/3 full with pie weights or dry rice.
Bake the pie crust for 18 minutes, or until the edges are light golden. Remove the weights and foil. Reduce the oven temperature to 350°F.
In the bowl of an electric mixer fitted with the whisk attachment, combine the pumpkin, cream, eggs, brown sugar, granulated sugar, ground ancho, cinnamon, nutmeg, and salt. Beat on medium-low until smooth. Pour the pumpkin filing into the pie crust and bake for 45 minutes, or until the center barely jiggles when shaken (my pie baked for 1 hour total). Allow the pie to cool to room temperature or refrigerate to set.
For the whipped cream, place the chilled heavy cream in the bowl of an electric mixer fitted with the whip attachment. Beat until the cream slightly thickens, and then gradually add in the sugar. When the cream is thick and fluffy, gradually add the lime juice and lime zest. Beat well to combine. Refrigerate until ready to serve.
When pie filling is firm, cut into pieces and serve slices with lime whipped cream.
Notes
Pie filling recipe adapted from Sunset Magazine, circa 2004.
Keyword ancho chile powder, lime whipped cream, pumpkin pie